Lasagna Soup

• 1 1/2 lb italian sausage
• 2 tsp olive oil
• 2 tsp crushed red pepper flakes
• 2 tbsp tomato paste
• 2 bay leaves
• 6 cup chicken stock
• 8 oz mafalda or fusilli
• 1/2 cup basil
• 3 cup chopped onion
• 4 clove minced garlic
• 28 oz can fire roasted tomato
• 8 oz ricotta
• 1/2 cup grated parmesean
• 1/4 tsp salt and pepper
• 1 mozzarella

1. heat olive oil in large pot over medium heat
2. add sausage in bite size pieces and let brown (takes about five minutes)
3. add onion and cook until soft (about six minutes)
4. add garlic, oregano and red pepper flakes, cook for a minute
5. add tomato paste and cook for 3 to 4 minutes, tomato paste should be a rusty color
6. add diced tomatoes, bay leaves, and chicken stock.
7. bring to a boil, then reduce to a simmer for 30 minutes
8. add pasta to soup and cook to al dente or cook pasta seperately to avoid mushiness
9. while pasta cooks, combine all ingredients for cheese topping in a bowl
10. when soup is done, ladel into bowl and add a dolep of cheese topping.
11. finally enjoy!
12. :)

italian sausage, olive oil, red pepper, tomato, bay leaves, chicken stock, fusilli, basil, onion, garlic, fire roasted tomato, ricotta, parmesean, salt, mozzarella

Taken from cookpad.com/us/recipes/334920-lasagna-soup (may not work)